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Easter Pineapple Cream Cake Recipe

I've had this recipe for so long I don't remember where I got it. Sometimes, old-fashioned recipes are the best. This is one of them.

This moist and delicious pineapple cream cake is perfect for Easter.

This moist and delicious pineapple cream cake is perfect for Easter.

Why Easter?

This is a great cake for Easter. When you think of pineapple, you think of Easter because of the pineapple rings on most hams and hams are popular at Easter dinner tables. I know there has been at every Easter dinner I ever ate since I could remember.

It follows that any pineapple dessert, whether it's pineapple squares or pineapple cake, would be perfect for Easter. For this reason, I dubbed this creation "Easter Pineapple Cream Cake." The topping is the creamiest and fruitiest ever. It's tempting to leave a little behind when you are making it so you can eat it with a spoon, right out of the bowl. Yummy!

About This Recipe and Accompanying Photos

I am not a professional photographer nor am I a professional baker or cook. But, I have been cooking and baking most of my life, so I am experienced.

Try as I might, sometimes my photos are rustic-looking. I hope that adds to the charm and the home quality I hope to achieve. As it says in my profile, my goal is to show people who don't think they can cook or bake that they can.

This is one of those recipes that is really easy to do. Anyone can follow it and if it's not picture-perfect, it doesn't matter! It's the taste that counts, so give it a try and enjoy.

Cook Time

Prep timeCook timeReady inYields

22 min

25 min

47 min

12 servings

Cake Ingredients

  • 1 Yellow Cake Mix
  • 4 eggs, room temperature
  • 1/2 cup vegetable or canola oil
  • 8 oz. crushed pineapple, with juice

Topping Ingredients

  • 8 oz. Cool Whip, fat-free, thawed
  • 1 box instant vanilla pudding
  • 8 oz. crushed pineapple, with juice


  1. Preheat oven to 350 degrees. Spray a 9" x 11" baking pan with baking spray.
  2. In a large bowl, combine cake mix, eggs, oil, and pineapple with juice. Mix well.
  3. Pour into prepared pan. Bake 25 to 30 minutes or until toothpick comes out clean when inserted into cake. Cool completely.
  4. For the topping, fold Cool Whip with instant pudding mix and crushed pineapple with juice until completely mixed.
  5. Spread the cooled cake with the topping. Refrigerate covered loosely with aluminum foil (unless your pan has it's own cover) until ready to serve.

Alternative Options

I was trying to think of other flavors that would work with this cake in case someone doesn't like pineapple or is allergic to it. Here goes:

  • Chocolate cake with cherry pie filling: Cool Whip mixed with chocolate instant pudding and chopped Maraschino cherries sprinkled on top (should resembling a black forest cake)
  • Spice cake mix with apple pie filling: Cool Whip mixed with vanilla instant pudding and apple pie filling

There are two alternatives; if you can think of any others, give them a try and let me know how it goes in the comments. Also don't forget to add the eggs and oil to the recipe.


Rachel L Alba on April 12, 2016:

Thanks Pat for the visit and the great comment. Just to remind you that my prayers are with your whole family.

Blessings to you.

Patricia Scott from North Central Florida on April 11, 2016:

O my...this looks divine. My friends at church will love it!!

Rachel L Alba on March 27, 2016:

I don't know why it looks like this but this is how I had to answer. Thanks Jackie, I'm glad you found this recipe. I know you'll like it. Did this recipe get moved to delishably? I know they show it there, but I didn't know it would be moved from it's original spot. Thanks for stopping by, hope you had a Blessed Easter.

For Janet, yes, you add the pudding mix right from the box into the cool whip and pineapples. It's delicious, you can eat it just like that if you want. Thanks for the comment and visit.

Have a Blessed Easter.

Janet on March 26, 2016:

So ?

You add the pudding mix( raw- unprepared) into the cool whip and pineapples?

I am make this assumption.

Jackie Lynnley from the beautiful south on March 25, 2016:

I will be making this for Easter for sure! Glad I found it. Was hard to get into you I guess because of the new hub thing, I have two like that and did have to sign in myself at first but not now. (Not recipes.)

Congrats on it, it really deserves it! Can't wait!

Rachel L Alba (author) from Every Day Cooking and Baking on March 21, 2016:

Thank you Peggy, you are very sweet. I do have other recipes for Easter already posted from last year. My husband is getting surgery the day after Easter, so this year I am not doing as much. God willing next year will be better.

Easter Blessings to you and your family.

Peggy Woods from Houston, Texas on March 20, 2016:

Just in time for Easter! You will undoubtedly be inspiring many a cook for this upcoming special day of the year when family gatherings take place. May your upcoming Easter be a special one this year for you and those you love.

Rachel L Alba (author) from Every Day Cooking and Baking on March 19, 2016:

Thank you Purl for the visit and comments. I really appreciate it.

Easter Blessings to you.

Rachel L Alba (author) from Every Day Cooking and Baking on March 19, 2016:

Hi Alicia, I always enjoy your visits and comments. Thanks for stopping by.

Easter Blessings to you.

Rachel L Alba (author) from Every Day Cooking and Baking on March 19, 2016:

Hi Carb Diva, Pear and chocolate? Why not, sounds good to me. Thank you for stopping by and for the great comment.

Easter Blessings to you.

Donna Herron from USA on March 19, 2016:

Hi Rachel - This cake sounds delicious and perfect for Easter. I like the options you mention too, particularly the spice cake with apple. Yum! Thanks for sharing and posting these wonderful recipes in time for the Easter holiday!

Linda Crampton from British Columbia, Canada on March 19, 2016:

I love recipes that mix cream and fruit and I love pineapple, too. I think I would enjoy your cake very much!

Linda Lum from Washington State, USA on March 18, 2016:

Rachel - I agree that pineapple seems to be a natural choice for Easter. It's the time of Spring, and my thoughts go to salads and fresh produce. Pineapple, lemon, and crisp new peas seem to fit into that profile. Thanks for a great-sounding (and easy) cake recipe. I think we'll add this to our menu on the 27th. (BTW I wonder how pear and chocolate would work as a combination?).

Rachel L Alba (author) from Every Day Cooking and Baking on March 18, 2016:

Thank you rolaabboud, I appreciate your visit and comment.

Blessings to you.

Rola Maher Abboud from Kuwait on March 18, 2016:

Wow, that is an easy one! Although, it looks very light. I would try it one day.

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